Sunday, September 26, 2010

Chinese Dumplings

Me and my sisters made dumplings the other day. We are not experts in this field since we rarely make this but it was a good try. I wasn't involved in making the fillings for the dumplings, which is the most important part of the whole process but I did help in wrapping them.

The easiest shape to do, and I did the most of them.

Don't get too greedy with the fillings, otherwise, they are going to burst open!

We steamed this, unlike the other two above, which we fried.

The fried ones.

Tuesday, September 14, 2010

Baking adventures

Tried my hands in baking. Here are the results:

Name: Egg tarts
Verdict: A bit too sweet for my liking. A lot of room for improvements.

Name: Brownies
Verdict: You can never go wrong with using Philedelphia cream cheese. Amazing!

Name: Croissants
Verdict: Tastes great! But appearance wise can be better. (consistent size)

New addition

Yay! A new monkey for my birthday! They are the cutest!

We went the Korean way

Tried out Korean BBQ. They really take their side dishes seriously. Can't remember exactly how many of them but if you wash your own dishes at home, I don't know about you, but I would rather starve to death.

Yup, these were just part of them.

Can't handle it hot? Don't worry they have an alternative.

The meat were not bad...especially the cow tongue..hehe..

Love Letters

No, it's not the "love letters" that you may think... It's a type of biscuit that we usually eat during Chinese New Year. The locals call it Kueh Kapit. It's basically made out of coconut milk, eggs, sugar, rice flour, tapioca flour and water. The most tedious part in making love letters is the cooking process. You coat a thin layer of the batter on the pre-heated mould and put it on your barbecue stove and make sure you diligently check it from time to time and turn the other side to cook as well. Once it turns brownish, you can take it out from the mould and quickly fold it to your liking, we folded it to a quarter, before it turns rigid and fragile. It's a very thin, crunchy, crispy, sweet biscuit that's very addictive. Make sure you have enough air-tight containers to store them because it takes up quite a lot of space. You can easily get this from the store nowadays, but to us, it's the process of making it as a family that makes it so enjoyable albeit it's quite tiring at the end of a long day, sitting near the HOT stove.

Close-up of a love letter made by an amateur (me).

Free sauna for everyone!!

Trust me, it's too hot to use your bare hands!

50 more and we'll have a can-ful !

I'm Back! Again!

I have been, for lack of a better word, distracted. Need to get my engine started again. But I have never forgotten about my blog here and have been taking and saving pictures. So for the next few posts you will get to know what's going on throughout my absence.

It's good to be back!!

Saturday, February 20, 2010

2bit Bones animated series

I was introduced to this new animated web series a few days ago, so I thought I'd share it with my readers. The series is about a tiny robot named 2 bit and his adventures.

from the website:

"...For a robot his size, 2bit is not very concerned about his own well-being when it comes to fulfilling his curiosity about his surroundings and everything in it, often much to his owner's chagrin. Despite his inherent clumsiness and general lack of tact, his intrepid spirit remains unfazed as he makes everyday an (mis)adventure....."

From the looks of it, the show is geared toward kids but I suppose it is suitable for all ages. Simply point your browser to to visit the site or click here to view the first episode. The website is kinda weird to navigate around but you can find the important links on the top of the sidebar.

Saturday, January 23, 2010

Pan Mee

Pan Mee (direct translation: plank noodles) is a kind of noodle where you use flour and water (instead of eggs) to make the dough. For the soup, which I cooked the noodles in, the ingredients are pretty simple: dried anchovies, ginger, salt, pepper and green leafy veges, preferably sauropus aka sweet leaf bush. I made this the other day and I loved it! It was so much fun making it because I didn't have all the tools at hand at that time to make the noodles and I had to use my creativity by pinching them into the desired shapes with my fingers..haha. Yes, it's a lot of work but at the end of the day, it's all worth it!

I didn't have any sauropus, I substituted it with choy sum.

Hand-made noodles, literally.

Friday, January 8, 2010

Sea Creatures

I was asked by someone (we call him BC) why do I mostly blog about food. In appreciation for the scrumptious seafood dinner he treated us to last night, this post is dedicated to address his comments.

I love sea creatures, especially prawns, crabs and fishes. I love them more when they are delivered to me on a dish. Here are some pictures of the lovely sea creatures in their not so natural habitat, taken at the restaurant we visited. ( Please excuse the poor quality of the pictures. They were taken during a spur-of-the-"Oh I think I should blog about this"-moment. )



Crab. There, the three quintessential seafood delight.

Thanks for the meal, BC!

Saturday, January 2, 2010

Happy New Year!!!

Hey, happy new year everybody!! Love you all..